INGREDIENTS:
Filet Mignon Spring Rolls
1 nice cut of filet mignon
8 spring roll wraps
1 bunch of bok choy
Pickled ginger (as desired)
Oil for frying
1 egg (for egg wash)
Szechwan Haricots Verts and Shiitake Mushrooms
3 cups haricot vert (ends trimmed off)
1 1/2 cups sliced shiitake mushrooms (stalks removed)
3 tablespoons Szechwan peppercorns
3 cloves garlic
1/4 cup soy sauce
METHOD:
Filet Mignon Spring Rolls:
Cut filet mignon into strips approximately 2 x 1/2 inches. Season the filet with salt and pepper. Heat a frying pan with a small amount of olive oil until it reaches the smoking point and very quickly seal the meat. Let meat cool and pat dry.
Slightly steam bok choy; set off the stove to cool.
Beat the egg in a bowl for the egg wash.
Heat oil in a pot deep enough to cover rolls. Wrap each piece of meat in pickled ginger then again in a lightly steamed leaf of bok choy. Place one piece at the end of a single spring roll wrap. Lightly brush the sides of the wrapper with the egg wash (beaten egg) and fold the edges over the meat towards the center. Brush the exposed parts of the wrap lightly with egg wash and tightly roll from the meat end all the way down. Fry the rolls in oil at high heat (350°F) until lightly golden brown and crispy. Now for the side dish!
Szechwan Haricot Vert (French Filet Beans) and Shiitake Mushrooms:
Heat oil in a pan and add the sliced shiitake mushrooms with salt and pepper, cook quickly then remove the mushrooms from the pan. Immediately add the haricot vert and finely cut garlic with salt and pepper. Sauté the beans until about half cooked and add ground Szechwan peppercorns, soy sauce and shitakes until the soy begins to caramelize and creates a glaze on the vegetables. Serve with the rolls and enjoy!
SOURCE: Recipe courtesy of Chef Paul Magill
